Eggs on Toast ($14)
Soft-scrambled eggs are arranged on baguette slices and topped with Santa Barbara uni.
Warm Baguette (free on request)
Servers bring around half-sized sliced baguettes from the baking room adjacent to the dining area, on request.
Escargot en Croûte ($12)
Small puff pastry tops these ceramic shooters, each containing a bit of escargot, with butter, garlic and parsley.
Forest Mushrooms Tarte ($18)
The thin, wood-fired tart is topped with an array of daily mushroom finds from the farmer's market, along with Spring Brook Farm raclette cheese and wild arugula.
Risotto Nero ($19)
Dark risotto is served in-pan with filleted and chopped bits of Atlantic calamari and Mediterranean octopus.
Wood Oven Brussels Sprouts ($14)
Brussels sprout leaves, fried briefly, are fired in an oak-burning wood oven, alongside frisée, lardons, and a soft-fried egg.
Prime Strip Loin Steak ($18/$28)
Served in five or ten-ounce portions, this Prime strip comes from Harvey Guss's Meat Company nearby, with béarnaise sauce on top.
French fries accompany the steak in a wrapped pint glass.
Served as a pair, these small doughnuts are split and served with hazelnut ice cream and chocolate sauce.
Pót de Crème ($9)
Offered in both chocolate or caramel, these pots are served open-topped, with chunks of nuts on top.
Bakery Room Table
This tabletop is a holdover from the old La Brea Bakery days, and still finds use in the evenings inside Margarita Manzke's bakery space. The large oven in the background makes practically all of the bread for the restaurant, and can service up to 1,000 baguettes a day if needed.
Chef Manzke is just beginning his cured meat program, but a few options from Harvey Guss's Meat Company hang in the temperature-controlled glass window box that looks out on the dining room.
Jars of Spices
Long open shelves run through much of the space, holding everything from dog-eared cookbooks to jars of spices and cast iron Dutch ovens.
Windows and Wall
Manzke did much of the interior design himself, and found contractors willing to push the ceiling as high as it would go, to show off the building's older touches, like these rounded brick windows that look out to the night sky.
Manzke kept the old fountain, but opened the front of the restaurant with a cascade of long glass windows. Much of the wood and iron work is imported directly from the Philippines, where Manzke was able to source materials from old buildings that fit the space's own age, which dates back to the 1920's.